Ragout with mangetout under the puff pastry cover

Name: Ragout with mangetout under the puff pastry cover
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Shallots; 250 g small mushrooms; 400 g Carrots; 250 g Sweet peas; 500 g Pork tenderloin; 2 discs deep-frozen puff pastry (approx. 10 x 20 cm; à 75 g); 2 TABLESPOONS Oil; 200 ml White wine; 200 ml Roast stock (from the glass); 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS sauce thickener; 1 Egg Yolk; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Shallots
250 g small mushrooms
400 g Carrots
250 g Sweet peas
500 g Pork tenderloin
2 discs deep-frozen puff pastry (approx. 10 x 20 cm; à 75 g)
2 TABLESPOONS Oil
200 ml White wine
200 ml Roast stock (from the glass)
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS sauce thickener
1 Egg Yolk
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Peel and quarter the shallots. Clean and trim the mushrooms. Peel, wash and slice carrots. Wash and clean the mangetouts. Wash the meat, dab dry and cut into strips.
2
Place puff pastry slices next to each other on a floured work surface and allow to thaw. Heat the oil in a frying pan. Fry meat for 5-10 minutes, turning. Add carrots, shallots, mushrooms and mangetouts to the pan and fry for 5 minutes.
3
Deglaze with white wine and roast stock. Add cream and season with salt and pepper. Add sauce thickener while stirring, let it boil for 1 minute. Put the ragout into a greased casserole dish (1.5 litres capacity).
4
Cut the puff pastry into strips and spread them over the casserole to form a grid. Mix the egg yolk with 2 tablespoons of water, spread the puff pastry with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.